Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality

Kaur, Kulwinder; Kaur, Preetinder; Kumar, Satish; Zalpouri, Ruchika; Singh, Manpreet

doi:10.1080/87559129.2022.2092129

Cited by 4 publications

(2 citation statements)

References 134 publications

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“…Traditional physical methods have been used to degrade mycotoxins, but most of them have unstable effects and require large-scale, expensive equipment [ 5 ]. Chemical methods may decrease the nutritional quality of food and lead to chemical residues [ 9 ]. Biological methods require harsh conditions and are relatively expensive, making them unsuitable for large-scale food processing [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality

Zheng

Niu

Yang

et al. 2023

Foods

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In this study, a dielectric barrier discharge (DBD) cold plasma was used to degrade zearalenone, and the degradation efficiency and the quality of maize were evaluated. The results showed that the zearalenone degradation rates increased with the increase in voltage and time. When it was treated at 50 KV for 120 s, the degradation percentage of the zearalenone in maize could reach 56.57%. The kinetics’ analysis showed that the degradation followed a first-order reaction. The crude fiber of the maize reduced after the cold plasma treatment. In addition, cold plasma treatment did not significantly change the crude protein content, but slightly changed the fatty acid and color. The changes in maize quality are generally acceptable. DBD cold plasma may be a promising approach to reducing zearalenone in maize.

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Section: Introductionmentioning

confidence: 99%

Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality

Zheng

Niu

Yang

et al. 2023

Foods

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“…The free radicals from ozone are responsible for the oxidation of phytochemicals, as well as oxidation of cells of the microbes, insects and other pests present in the food, leaving no chemical residues in the treated foods (Guzel-Seydim et al, 2004) and generally recognised as safe (GRAS) (Gaou et al, 2005). Ozone has multiple uses in the grain industry, including disinfestation, disinfection, pesticide residue, and mycotoxin eradication, as well as starch and protein modification (Kaur et al, 2022). Nonetheless, ozone being a strong oxidizing agent can alter the functional properties of grain products.…”

Section: Introductionmentioning

confidence: 99%

Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals

Nickhil

Mohapatra

Kar

et al. 2022

Journal of Food Science

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The applicability of ozone has been increased to include pulse grains because of their increased production and significance as plant‐based protein source. In many developed countries, there is a growing demand for products made from chickpeas grains. Whole chickpea grains were treated with ozone gas (500–1000 ppm) for 20–30 min. The structural, thermal, pasting properties, and phytochemicals of the ozone‐treated, as well as control samples, were evaluated. Minor structural changes in the functional groups in the protein and starch molecules were observed in the treated sample. Ozonation caused significant changes in the pasting properties such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and peak temperature values. Microstructure revealed a reduction in the particle sizes of chickpea powders with the severity of ozone treatment. The total flavonoids (41.35–48.94 mg QE), alkaloids (1120.24–1453.57µg/g), and xanthoprotein (0.995–1.387 µg/g) increased significantly (p < 0.05) with ozone treatment. Commercially, chickpea grains can be ozone treated for achieving desired functional characteristics in a target product. Practical Application Before consuming grain that has been treated with gaseous ozone, it is vitally important for all consumers to have a solid understanding of the facts presented here regarding variations in the chickpea nutritional profile. The impact of ozone treatment on functional groups, thermal behavior, pasting properties, and morphological features in chickpeas reveals vital information regarding changes occurred on macromolecules such as starch, proteins, and bioactive compounds. Since ozonation aids in extraction of health‐beneficial bioactive compounds and brings about change in the starch and protein morphology, making them more digestible, it can be highly useful in preparation of health foods.

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Enhanced extraction of phenolic compounds from mango by-products using deep eutectic solvents

Ojeda

Vallejos

Sgroppo

et al. 2023

Heliyon

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Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality

Cited by 4 publications

References 134 publications

Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality

Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality

Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals

Enhanced extraction of phenolic compounds from mango by-products using deep eutectic solvents

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